Atlantic Monk Fish (3 Lb. Avg)
Cut Fresh Daily, Freezes During Transit with Dry Ice.
Otherwise known as the poor man’s lobster, frog-fish, or sea-devils, monkfish offer the rich flavors and tender texture that can turn any land dweller or picky eater into a seafood lover. Although they may be fearsome and startling in appearance, some of nature’s most surprising mysteries can make the most delicious treats. Monkfish are caught from North Carolina to Maine using trawl or gillnet gear in northern versus southern waters. Our Atlantic monkfish offers a delightfully firm texture that makes this fish so versatile to prepare and enjoy.
Their mild taste and texture is reminiscent of lobster, but these delectably bizarre fish have a flavor of their own. Whether baked, broiled, fried, grilled, poached, or sautéed, our Atlantic monkfish will spice up any weeknight meal fatigue. A monkfish is primarily made up of tail meat, and each order we deliver offers up to three pounds of succulent meat you can incorporate into pastas, rice, stew, sandwiches, and other popular recipes.
Order these delectable monkfish fillets today to try this amazing delicacy for yourself. For an excellent bulk rate, you will enjoy several fillets of monkfish shipped right to your doorstep. Spend $200 or more and you can even qualify for free shipping to select states! If you have any questions about our selection, shipping, or creating an account online, please contact us so a member of our team can help you every step of the way.
Braised Monk Fish Provencal Recipe
Yield: 4 servings
Total Time: 25 minutes
- 6 – 8 ounces monkfish per person
- 1 medium onion
- 8 Roma tomatoes
- 1 clove garlic
- 1 stick of celery, chopped
- 1 green pepper, chopped
- 1 sprig of oregano, stripped
- 1 sprig of thyme, stripped
- 1 teaspoon of sugar
- Salt and coarse pepper to taste
- Sauté all ingredients in two ounces of olive oil, except for the tomatoes and fish, until translucent (about 5 minutes) in a large enough pot depending on yield.
- Add the Roma tomatoes and simmer for another five minutes.
- Add monkfish and cover pot. Cook until fish flakes with a fork.
- Serve with rice pilaf, buttered pasta, or your favorite side dish.
Note: Do not overcook, because monkfish can get tough.